Fromage frais is a soft, light, smooth cheese with a fat content that varies from nil to over 60 per cent. The low fat kind is popular with nouvelle cuisine chefs and with people on fat-free diets as a replacement for cream. Fromage frais is usually made with cows’ milk, and since the cheese so closely resembles the soft cheese that I make from drained yoghurt I find this is the best method for producing a home-made equivalent to fromage frais.
Next day line a bowl with scalded butter muslin or very fine net and spoon the yoghurt into it. Pull up the corners of the muslin, tie with a string and suspend from a hook or the upturned legs of a chair so that the yoghurt drips into the bowl placed directly underneath. When the whey has completely drained from the curds, which usually takes about 6 hours, take down the muslin and tip the cheese into a bowl.
The cheese is now ready for use. Use the whey when making scones or soda bread – it can be frozen for later use.
If you prefer a softer cheese, mix
For a delightful pudding sweeten the home-made fromage frais with
© 1987 Geraldene Holt. All rights reserved.